Cream of Jalapeño Soup

Description: Very tasty. For a richer soup, use the heavy cream and serve small portions. To make vegetarian, just sub veggie broth for chicken stock.

Ingredients:

• 2 tablespoons unsalted butter
• 4 jalapenos, seeded and finely chopped
• 1 large red onion, finely chopped
• 4 garlic cloves, minced
• 2 large ripe tomatoes, cored and chopped
• 1 ripe avocado
• 2 cups half-and-half (or heavy cream if you prefer)
• 1 cup chicken stock
• fresh cilantro
• salt and pepper
• 1 cup grated sharp cheddar cheese

Steps:

1. Melt butter in large saucepan and sauté jalapeños, onion, and garlic for 8- 9 minutes.
2. Stir in tomatoes and cook for another 7 minutes (should be saucy).
3. Scoop avocado flesh into a small bowl and break it up coarsely with a fork.
4. Add to veggies, heat briefly, then stir in half& half (or cream), chicken stock, cilantro, salt, and pepper.
5. Simmer for 5 minutes, stirring occasionally.
6. Do not boil!
7. Remove from heat and stir in cheese.
8. Adjust salt and pepper as needed.